1 stephen ceideburg
1 tbsp olive oil
1 kg boneless pork, cubed
2 large onions, chopped
2 cloves garlic, minced
3 large tomatoes, diced
100 ml boiling water
1 salt and pepper to taste
1 1/2 cup brown lentils
4 cup water
4 large firm bananas
3 tbsp chopped fresh coriander
Directions
Many years ago, restaurant dining meant fruit with every- thing. Now
fruit is desperately passe. But it's a mistake to throw out the
authentic with the spurious. This surprising but satisfying
combination of ingredients originates in South America.
In a large saucepan, heat 1 tablespoon olive oil and brown on all
sides 1 kg cubed boneless pork. Add 2 large onions, chopped, and 2
cloves of garlic, minced, and brown them. Add 3 large tomatoes,
diced, 100 mL boiling water and salt and pepper to taste. Cover and
cook very slowly for about 1 1/2 hour. Meanwhile simmer 1 1/2 cups
brown lentils in 4 cups water for 45 minutes; do not drain.
Add the undrained lentils to the pork mixture, combine well, cover
and cook over a low heat for a further 30 minutes, until both the
pork and the lentils are tender.
Taste for seasoning. Add 4 large firm bananas cut into 2 cm pieces
and 3 tablespoons or more of chopped, fresh coriander. Cook 10
minutes longer. Serve with a little more coriander scat- tered on
top. (You can use the coriander stems as well as the leaves, provided
they are well washed. Finely chopped they add interesting crunch.)
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
6/1/93. Courtesy Mark Herron.
Servings: 6 servings
Carne De Cerdo - Lentils With Pork & Banana Recipe brought to you by Recipe Ideas
Categories: Banana; Bean; Fruit; Meat; Mexican
The History of Recipes
It is quite feasible to prove the history of recipes far back into the far past, certainly as far as the ancient Egyptians, and possibly even further. Having said that, generally, these ancient records were just primitive hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to historians is a series of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During Roman times 25BC a roman called Apicius created some documents detailing recipes prepared by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also recounts how the cooks of Roman times made use of a good variety of spices, including a few you will know for example basil, mint and dill. During the succeeding few centuries, the powerful and rich competed to lay on the most exotic banquets, and because of this cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes common in their social group. By the time we get to the twentieth century, cookbooks are highly popular mostly due to higher levels of literacy, more free time and having more money. Like it or not, the introduction of TV gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Carne De Cerdo Lentils With Pork & Banana recipe.
